August 3, 2020 
5 Comments 
Today’s Low-Carb Breakfast Hash uses pumpkin, spinach, zucchini, broccoli and eggs to make a brekkie that’s packed with vitamins, nutrients and protein. And it tastes great too!
Serves: One
Time: 35 minutes
Ingredients
- 1/2 cup pumpkin
- 30g butter
- 1 zucchini, finely diced
- 1/2 cup broccoli, cut into small florets
- 1 cup spinach
- 2 eggs
- 1/2 avocado, sliced
Method
Lightly steam pumpkin. Heat butter in a large fry pan, stirring frequently, add the pumpkin and cook until caramelised. Add the zucchini and broccoli, cooking for 1 to 2 minutes until slightly soft. Stir in the spinach. Form two holes in the vegetable mixture, crack in the eggs and cook to your preference. Transfer to a shallow bowl and top with avocado.
Ben Hocking
The Conversation
Hannah Stephenson
Ellie Baxter
Peter Leith
YourLifeChoices Writers
Leon Della Bosca
Nan Caple
Looks delicious, but way too much for one
All that butter would give me a lot of pain. (Gallstones) i roast my pumpkin in the oven with a tiny tiny smear of sunflower oil. Sweet potatoes, fillet steak, broccoli I roast in oven with no fat. Bought a small oven from aldi, great for 1 or 2 people and cooks quickly. You can also buy fry pans that can be used will little fat. Great vegies in recipe.
Use any leftover you have add feta tomatoes etc … remember the old bubble And squeak ….perfect!!
Looks like ham but not in the recipe… ??
Good ol’ porridge (semi-fat milk) with a sprinkle of all-bran & Macro Aussie Hemp seeds (available in Supermkts) + a sliced small banana & a few defrosted berries does it for me. Can cook up an approx 5day supply of the porridge/refrigerate it & just reheat “a serve” in microwave – no more cooking. So easy, so healthy….happy way to to start the day. Meat/fish/chicken & vegies all saved for dinners when awake enough to want to cook!!